Wednesday, March 25, 2015

Chakka Pradhaman/Jack fruit Payasam



Chakka Pradhaman/Jack fruit Payasam

Chakka Pradhaman is a tasty dessert with ripe jack fruit.Chakka pradhaman can be made fresh jack fruit when they are in season. But it can be enjoyed all year round by using chakka varatti or jack fruit preserve. Pradhaman is part of Kerala Sadhya menu. Give this recipe a try,you will surely love it.

Ingredients

Chakka Varatti- 1 1/2 cup

Thick coconut milk- 1 cup
Thin coconut milk- 2 cup
Jaggery - powdered - 1/2 cup
( according to sweetness you like)
Ghee- 2 tsp
Dry ginger powder- 1/8 tsp
Cardamon crushed- 4-5
Raisins and cashew nuts- a few
Sliced coconut-  a few


Add one cup of water to jaggery and bring it to a boil. Strain the impurities and pour the warm syrup over the chakka varatti/jack fruit preserve. The chakka varatti will be thick, allow it to sit for half an hour.
In a heavy bottom pan add thin coconut milk and chakka varatti jaggery mix and simmer for 6-7 minutes in medium. When the consistency thickens add dry ginger powder, crushed cardamon and mix well. After a minute pour the thick coconut milk and switch off the flame. Heat ghee in a pan and roast the coconut pieces, cashew nuts and raisins and add to the pradhaman.

Try this
Hope you will all enjoy!

Inji Thayir



Inji Thayir

Inji Thayir is a healthy side dish that can be served with rice or as a dipping sauce. It is spiced yogurt flavored with ginger. This can be serve with sadhya meal.Sadhya requires elaborate cooking and sometimes quick fix recipes like these are real time savers.  Try this, you will surely love it.

Ingredients
Ginger-1 inch thick
Yogurt- 11/2 cup
Green chilly- 2
Grated coconut- 1 tbs
curry  leaves- 2-3
Salt to taste

Using mortar and pastel make a course mixture of coconut, ginger, green chilly and curry leaves. Mix this with yogurt and salt and serve.
You can also do a tempering with 1 tsp oil, mustard seeds and curry leaves. Pour this over the inji thayir.
Note: the one with tempering is served in different regions along with sadhya and is called also inji kichadi


Try this
Hop you will all enjoy!

Wednesday, March 18, 2015

Orange Blossom Brioche Bread



This months baking partners challenge recipe is Brioche. It is a rich and unique French bread. It is a kind of tender pastry bread with eggs and butter. It is often used as a base for many desserts too.This bread is flavored with orange blossom water. This recipe suggested by Swathi is adapted from Dominique Ansel's book  The Secret Recipes. I have never tried baking the Brioche bread and was little intimidated in the beginning. I am glad I tried this recipe. Thanks Swathi.

Ingredients
Bread flour- 2 cups
Salt- 1/2 tsp
Sugar- 1/4 cup
Yeast- 2 1/4 tsp
Eggs-4
Whole milk- 1 tbs
Unsalted cold butter- 8-10 tbs
Orange blossom water- 1 tsp
Orange extract- a few drops
Flour for dusting


 In a bowl combine, bread flour, salt, sugar,yeast and eggs and mix well.
Mix until everything is combined and knead for 10 minutes in low speed so that it forms gluten. The dough at this stage will leave the sides of the bowl and when pulling gently will stretch without tearing.
 Cut cold butter into cubes and knead the butter to the dough. Add orange blossom water and extract and continue kneading till the dough is sticky but at the same time shiny and smooth.
Transfer to a greased bowl, cover with plastic wrap and allow to proof till double the size. It will take 1 1/2 hours. When it proofs up properly, punch down, flatten and fold. Wrap this with plastic and refrigerate overnight.
When you are ready to bake,transfer dough to a slightly floured surface.
Divide into equal portions and shape into balls or logs. Grease baking tins and transfer the balls, brush the top with egg wash and set aside for second proofing for 45 minutes.
Bake 375 degree F. Bake for 10 minutes or until golden brown. Leave in the pan for 5 minutes and then gently remove them from the pan. Allow to cool down and serve with the topping you like.


Try this
Hope you will all enjoy!

Saturday, March 14, 2015

Veloori Fish Fry/ Podimeen Varuthathu





Veloori Fry/ Podimeen Varuthathu
This is a quick and easy fish fry with Veloori or white sardine. It is crispy and tasty fry. This recipe is from my mother in law. You can also use Anchovies for this recipe

Ingredients

Veloori or Anchovies- 1/2 lb
Kashmiri chilly powder- 1 tsp
Pepper powder- 1/3 tsp
Turmeric powder- 1/3 tsp
Fenugreek powder- a pinch
lemon juice- 1/2 tsp
Curry leaves - a few
salt and oil for frying

Clean fish and marinate with all ingredients listed above except oil. Set aside for five minutes. You can either deep fry or shallow fry the fish. This one above is shallow fried and will take two minutes on each sides. Fry till both sides are evenly brown and crispy.

Try this
Hope you will all enjoy!

Rava Coconut Ladoo




Rava Coconut Ladoo

Rava ladoo is my all time favorite sweet favorite and I make it often.It is quick and easy to make. You can experiment with different flavors and ingredients.

Ingredients
Rava/Semolina- 1 1/2 cup
Fine shredded dry coconut-1 cup
Sugar- 3/4cup
( according to the sweetness you prefer)
Ghee- 3 tsp
Cardamon - 4-5
Rose essence- a few drops
(or rose water- 1/2 tsp)
Condensed milk- 2 tbs
Milk- 2 tbs
Raisins- a few
Cashew nuts- a few



Heat 2 tsp of ghee in a pan and slightly roast chopped cashew nuts and raisins and keep aside.
In the same pan roast rava/semolina till it slightly changes color to slight golden. Add coconut, sugar and one tsp of ghee. In low medium heat mix and roast till the sugar melts and begins to caramelize. This will take about three to four minutes. Whisk condensed milk, milk, crushed cardamon  and rose essence and mix in. It will start to come together. Add roasted cashew nuts and raisins and switch off the flame. Allow this to cool a little, or till you are able to handle it. Take table spoons full and press and roll into smalls balls. Allow to cool and serve.

Try this..
Hope you will all enjoy!

Thursday, March 12, 2015

Sweet and Sour Meatballs




Sweet and Sour Meatballs

Delicious and tempting Asian style sweet and sour meat balls can be served as a appetizer or over steamed rice.This is my take to the classic Chinese dish. Try this recipe, you will surely love it.

Ingredients
For the meat ball
Ground meat- 1 pound
(I used ground turkey)
Pepper and salt to taste
Panko bread crumbs- 1/2 cup
Egg- 1
Ginger paste- 1tsp
Chopped cilantro- 2 tsp

For the sauce
Onion cubed- 1/2 cup
Bell pepper- chopped- 1 medium
Chopped garlic- 3 pods
Soya sauce- 2 tbs
Dark soya sauce- 1/2 tsp
Sweet chilly and garlic sauce- 2 tsp
Rice vinegar- 1 tsp
Black Strap molasses- 1 tbs
(or one tbs brown sugar)
 Tomato paste- 3 tbs
Pepper powder- 1/2 tsp
Honey -2 tbs
Chicken stock- 1/3 cup
(or pineapple juice)
Corn starch- 1 tsp

Oil to fry




In a bowl mix together the ground meat,egg , bread crumbs, salt and pepper, chopped cilantro and ginger paste. Mix all this together and  shape into small balls. Heat 1 1/2 cup of oil in a heavy bottom pan and deep fry the balls in batches. This will take 5-6 minutes per each batch. When evenly brown drain in papar towel and keep aside.
In a bowl mix the chicken stock, all sauces, molasses, honey, tomato paste, rice vinegar and corn starch. Mix and keep aside.
Heat 2 tbs of oil in a pan and add minced garlic and saute for a few seconds. Add bell pepper and onion and continue stir frying in medium flame for 2 minutes. Add meat balls and drizzle the sauce on top. Allow the sauce to thicken and coat on top of the meat balls. Serve as a appetizer or with steamed rice.

Try this
Hope you will all enjoy!

Wednesday, March 11, 2015

Papaya/ Kappalanga Thoran



Papaya/ Kappalanga Thoran

Easy and healthy thoran with raw papaya/ kappalanga. The shredded papaya is stir fried with coconut and is a good side dish with steamed rice. This recipe is shared by my mother-in law.

Ingredients
Shredded papaya- 3 cup
Coconut shredded- 3/4 cup
Pearl onions-2-3
Urad dal- 1/2 tsp
Mustard seeds- 1/3 tsp
Turmeric powder- 1/3 tsp 
Garlic-2
Cumin seeds- 1/3 tsp
Green chilly-2
Dry red chilly-2
Curry leaves a few
Oil and salt to taste

Make a course mixture of coconut, cumin, turmeric powder,green chilly and garlic and pearl onion (use mixer or crush with mortar and pestle.
Heat coconut oil in a pan and add mustard seeds and urad dal. Add dry red chilly and curry leaves and fry for a minute.Add the shredded papaya and stir fry for a minute before adding the coconut mixture. Sprinkle salt and continue to stir fry in medium heat for 3-4 minutes or till all the moisture evaporates and it is dry. Serve with rice.
 
Try this
Hope you will all enjoy!

Wednesday, March 4, 2015

Fried Fish Curry/ Pomfret Fish Curry



Fried Fish Curry/ Pomfret Fish Curry

Easy and yummy fried fish curry which goes well with steamed rice. This recipe is with pomfret, but you can use the fish of your choice.Try this,you will surely love it.

Ingredients
Pomfret- 2 lb
Turmeric powder- 1/3 tsp
Pepper powder- 1/3 tsp
Chilly powder- 1/2 tsp
Salt to taste
Tamarind pulp- 1 tsp

For the gravy

Shallots sliced- 1 1/2 cup
Tomato- 3 medium
Ginger - 2 inch thick piece
Grated coconut- 1 cup
Coriander powder- 1 tsp
Chilly powder- 1 1/2 tsp
Roasted fenugreek seeds- a few
Coconut milk- 1 cup
Green chilly-2
Curry leaves- a few
oil - 3 tbs
Thinly sliced coconut- 3 tbs
Salt  to taste




Marinate fish with salt, pepper powder, chilly powder, turmeric powder and tamarind pulp. Keep aside for 15-20 minutes and then fry the fish.
In a blender add grated coconut and ginger and make a fine paste. Add chilly powder, coriander powder and fenugreek paste and blend once again.
Chop tomatoes and make a fine puree.
In the same pan that you fried fish saute thinly sliced shallots/pearl onions  till golden brown. Add tomato puree and cook for  3-4 minutes. Add the ground coconut paste, salt and adjust consistency by adding one cup of water. Simmer the sauce for 6-7 minutes or till it is thick. Place the fried fish pieces and spoon the masala over the top of the fish. Cover and cook for two minutes or till the masala gets roasted along with the fish. Pour the thick coconut milk and mix and allow the curry to warm up for about a minute and switch off the flame. Heat one tbs of oil and add mustard seeds. When they splutter add sliced coconut and curry leaves and saute till it turns golden brown. Pour over the curry and cover with a lid till ready to serve.

Try it
Hope you will all enjoy!


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